How To Peel Garlic

In culinary school, we were taught to slice off the root end of each clove of garlic and carefully peel back the skin. Sometimes the skin would stick so much that we'd need a paring knife. Maybe it was to prevent losing garlic juice (?!) or to preserve as much garlic clove as possible—I honestly don't remember and my googling has led to nothing. All I know is that it was wayyyy fussy, and I never ever do it this way at home.

Instead, I do the smash technique. Same with everyone else in the Delish test kitchen. It's how we want all of you to peel garlic, too. There are only 2 (stupid easy) steps below.

1. Separate the cloves.

Position a knife flat side-down over a whole head of cloves. Press down to release cloves.

Parker Feierbach

2. Smash it!

J.A. Henckels International Chef's Knife

ZWILLING J.A. Henckelsamazon.com

$54.95

Lay a garlic clove on its side on a cutting board. Position a chef's knife over garlic, flat side-down. Holding the handle of the knife with one hand, use the heel of your other hand to smack the knife with considerable force. You could also use your weight to press down and smash the clove.

Parker Feierbach

3. Peel it.

IF the skin isn't off already. Anything left on the clove should be very loose and basically falling off.

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